Best Caramel Banana Cake Roll Recipes

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CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 18

3 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup sugar, divided
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

CARAMEL BANANA CAKE ROLL RECIPE - (4.3/5)



Caramel Banana Cake Roll Recipe - (4.3/5) image

Provided by francesn

Number Of Ingredients 18

1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites
1 tablespoon confectioners' sugar
(filling)
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoon fat-free caramel ice cream topping

Steps:

  • Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside. Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture. Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll. (filling) In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping.

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Make and share this Caramel Banana Cake Roll recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated fresh lemon rind
3 egg whites
1 tablespoon confectioners' sugar
4 ounces low-fat cream cheese
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 cup light whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel topping

Steps:

  • Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
  • Combine the flour, baking soda, salt and baking powder.
  • In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
  • In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
  • Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
  • Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
  • Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
  • Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
  • For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
  • Unroll cake, spread filling over cake to within 1/2" of edge.
  • Roll up again, place seam side down on serving platter.
  • Cover and refrigerate at least 1 hour before serving.
  • Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.

Nutrition Facts : Calories 287.3, Fat 6, SaturatedFat 3.6, Cholesterol 63.8, Sodium 342.6, Carbohydrate 52.6, Fiber 0.6, Sugar 37.6, Protein 6.1

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